Blue Moon Cupcakes
These cupcakes taste and look just like Blue Moons. The cake has a faint citrus and wheat flavor, the frostin is frothy just like the foam on a beer.
Blue Moon Cupcakes
3/4 c unsalted butter, softened
1 3/4 c sugar
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
3 eggs, room temperature
1 tsp vanilla
2 drops red food coloring
10 drops yellow food coloring
1/2 tsp orange zest
1 c Blue Moon beer
1/4 c milk
Frothy White Frosting [recipe follows]
small orange slices, for garnish
Directions:
Line 24 cupcake trays with liners. [Use white liners if you can, they become translucent during baking and really sell the mini Blue Moon image]. In a medium bowl, mix together flour, baking power and salt. In a large bowl beat butter on medium speed for 30 seconds. Add sugar a little bit at a time, beating well. Once it's all added beat for 2 more minutes. Add eggs, beating after each. Add vanilla, food coloring and orange zest and beat. Mix beer and milk in a measuring cup. Alternatively add beer / milk mixture and flour mixture to butter mixture in the large bowl, beating after each. End on the flour mixture. Fill cupcake liners 2/3 full. Bake for 18 minutes at 375 degrees F until cupcakes are golden and a toothpick inserted in center comes out clean. Once cool, frost each cupcake with a generous amount of frosting. Just before serving, garnish each with a small orange slice.
Line 24 cupcake trays with liners. [Use white liners if you can, they become translucent during baking and really sell the mini Blue Moon image]. In a medium bowl, mix together flour, baking power and salt. In a large bowl beat butter on medium speed for 30 seconds. Add sugar a little bit at a time, beating well. Once it's all added beat for 2 more minutes. Add eggs, beating after each. Add vanilla, food coloring and orange zest and beat. Mix beer and milk in a measuring cup. Alternatively add beer / milk mixture and flour mixture to butter mixture in the large bowl, beating after each. End on the flour mixture. Fill cupcake liners 2/3 full. Bake for 18 minutes at 375 degrees F until cupcakes are golden and a toothpick inserted in center comes out clean. Once cool, frost each cupcake with a generous amount of frosting. Just before serving, garnish each with a small orange slice.
Frothy White Frosting
2 egg whites, room temperature
1 tsp vanilla extract
1 tbsp orange juice
1 c sugar
1/4 tsp cream of tartar
1/3 c water
Directions:
In a saucepan, mix sugar, water and cream of tartar. Cook on medium heat until sugar is dissolved and mixture is bubbly. In a large bowl, beat egg whites, vanilla and orange juice until soft peaks form. Slowly add hot sugar mixture, beating continuously. Beat for 7 minutes until stiff peaks form.
In a saucepan, mix sugar, water and cream of tartar. Cook on medium heat until sugar is dissolved and mixture is bubbly. In a large bowl, beat egg whites, vanilla and orange juice until soft peaks form. Slowly add hot sugar mixture, beating continuously. Beat for 7 minutes until stiff peaks form.
Orange Cheescake with Red Velvet Swirl
Preheat the oven to 325F and put muffin papers or silicone cups in 12 muffin cups.
Orange Cheesecake
1 four oz package of cream cheese (not low fat)
2 tablespoons of freshly grated orange peel
1/2 cup sugar
1 egg
1/2 tsp vanilla
Beat together until creamy and well blended. Do not whip because you don’t want to incorporate air.
Red Velvet Cake
1/4 cup unsalted butter
1 cup sugar
1 egg
3 tablespoons Hershey’s Special Dark Cocoa
4 tablespoons food grade red food color
1 tsp vanilla
1/2 cup whole milk buttermilk (do not get skim or low fat)
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon of baking soda
1 1/2 teaspoons white vinegar (it has less flavor than any other type)
Cream the butter and sugar until fluffy. Add the egg and vanilla and beat well. Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl. Mix again until well blended. In a separate bowl mix the food color and the cocoa until it makes a paste. Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks. Add 1/4 cup of the buttermilk and beat on low speed until blended. Add half of the flour and blend. Add the remaining buttermilk, blend and then add the remaining flour. Now stir in the baking soda and vinegar until blended.
Assembly
Fill muffin cups about 3/4 the way with the red velvet batter. Add a tablespoon or so of cheesecake batter to the top. Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don’t overbake. Cool completely.
Cream Cheese Frosting
4 cups confectioners sugar
1/3 cup unsalted butter
8 oz cream cheese
Pinch of salt
Mix butter, salt, and confectioners sugar until cumbly. Add the cream cheese and beat until creamy, add a little cream if you need to to get the right consistency. Swirl a good layer atop the cooled cupcakes. Sprinkle with cocoa, edible glitter, or orange zest. Keep any remaining cupcakes (as if!) in the refrigerator.
Makes 12
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